SMaSH Stout. Is it possible?

Got lost in my parentheses... meant to say that after market mods are inconsistent with smash by most definitions. Still, I think it adds an interesting way for someone to get creative, even if no one wants to calls it smash.

 

How about if you add some more of the Munich Dark to the recipe, but roast it yourself? You can get some roasted flavor that way, and maybe some additional darkness, and you've used only one malt for the beer.

 

This is the way to go. You're not going to have a SMaSH, but you will be playing into @drewbage 's theory of brewing on the ones

 

It's no longer munich dark if you roast it.

 

I know it's possible because I've drunk a couple. You just need to make your own brown malt. The original 18th-century Porters and Stouts were smash beers.

 

Good point Ron, and some of your historical info is here: http://barclayperkins.blogspot.com/2008/08/brown-malt.html
Kristen also has an interesting article in BYO: http://byo.com/hops/item/1751-brown-malt
And Francois' adventurous attempts at kilning his own diastatic brown malt: https://brewingbeerthehardway.wordpress.com/2014/11/11/diastatic-brown-malt-2014/

 

How much like a modern stout did they taste and look?

 

Different to most modern Stouts, but not a million miles away from old London recipes with a decent amount of brown malt. That is, receations of those recipes using modern brown malt. I've had ones from malt kilned different ways and they all had their own specific character. Seem to remember liking the hornbeam one.

 

Stout/Porter/Mild/Brown/even Bitter and Bock...all variations on the same theme (malty)...IMHO

Seems like a monsterous decoction mash might work for a SMASH?